Ease of preparation rating: Medium.
Yield: 3 servings.
Broth
Ingredients:
6 cups (1.44 liters) chicken stock
3 tablespoons (45ml) Sake
3 tablespoons (45ml) Mirin
2 tablespoons (30ml) ginger, grated
2 tablespoons (30ml) soy sauce
Method:
In a large sauce pan, mix all ingredients together.
Bring to a boil.
Remove from heat.
Serve hot.
Chicken Meatballs
Ingredients:
½ pound (225 grams) ground chicken
½ teaspoon (3ml) grated ginger
½ teaspoon (3ml) sake
Salt and pepper, to taste
½ teaspoon (3ml) miso paste
Method:
In a large mixing bowl, blend all ingredients together.
Using your hands, form meatballs a little bit smaller than the size of a golf ball.
Arrange meatballs on a serving platter to offer your guests.
Chanko Nabe
Ingredients:
Broth
Chicken meatballs
½ head nappa cabbage, cut into large pieces
1 bunch green onions, chopped into 1 inch pieces
1 carrot, thinly sliced
1 bunch enoki mushrooms, stemmed into separated into small bundles
6 shiitake mushrooms, stemmed
½ pound (225 grams) firm tofu
Method:
Cut and arrange all vegetables and tofu on a serving platter.
Serve broth over small burner in the center of the table, like a fondue.
Serve the meatballs alongside the vegetables and broth.
Allow your guests to add the ingredients they are craving to the broth.
Wait 3-4 minutes, remove from the broth and serve yourself.
When guests are serving themselves, they should take some broth also to eat as a soup.
